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Warm Salad with Scallops, Bacon and Emerald Oils Rapeseed OilWarm Salad with Scallops, Bacon and Emerald Oils Rapeseed Oil
Warm Salad with Scallops, Bacon and Emerald Oils Rapeseed Oil
Warm Salad with Scallops, Bacon and Emerald Oils Rapeseed Oil
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Recipe - SuperValu Online
Warm Salad with Scallops, Bacon and Emerald Oils Rapeseed Oil
Warm Salad with Scallops, Bacon and Emerald Oils Rapeseed Oil
Prep Time5 Minutes
Servings4
Cook Time8 Minutes
Ingredients
2 tsp Cider Vinegar or white wine vinegar
0.5 tsp Clear Honey
2 tbsp Emerald Oils Rapeseed Oil
1 pinch Ground Black Pepper
1 pinch Sea Salt
175 g SuperValu Mixed Salad Leaves
4 - SuperValu Scallops trimmed and cut into 1cm slices
4 - SuperValu Streaky Bacon Rashers cut into bite-sized pieces
1 tsp Wholegrain Mustard
Directions
  1. Heat a frying pan over a fairly high heat, then add 1 tablespoon of the Emerald Oils rapeseed oil.
  2. Add the sliced scallops and cook lightly for about 30 seconds on each side, until just browned. Remove from the pan and keep warm.
  3. In the same pan, cook the bacon for a few minutes until nicely browned, turning occasionally.
  4. Meanwhile, place the salad leaves in a large bowl and season to taste with sea salt and pepper.
  5. Remove the bacon from the pan with a slotted spoon and keep warm. Add the vinegar to the pan, raise the heat and deglaze the pan, scraping the sediment with a wooden spatula until almost all the vinegar has evaporated. Add the mustard and honey, then blend in the remaining tablespoon of rapeseed oil to make a dressing.
  6. Scatter the scallops and bacon over the salad, then drizzle over the dressing. Toss lightly to combine and serve on warmed wide, shallow bowls.
5 minutes
Prep Time
8 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tsp Cider Vinegar or white wine vinegar
Don Carlos Cider Vinegar (500 ml)
Don Carlos Cider Vinegar (500 ml)
€2.80€5.60/l
0.5 tsp Clear Honey
SuperValu Squeezy Honey (340 g)
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
2 tbsp Emerald Oils Rapeseed Oil
SuperValu Irish Rapeseed Oil (500 ml)
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
1 pinch Ground Black Pepper
Saxa Pepper Black Ground (25 g)
Saxa Pepper Black Ground (25 g)
€1.40€56.00/kg
1 pinch Sea Salt
SuperValu Sea Salt (250 g)
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
175 g SuperValu Mixed Salad Leaves
SuperValu Bistro Salad (130 g)
SuperValu Bistro Salad (130 g)
2 for €3
€1.69€13.00/kg
4 - SuperValu Scallops trimmed and cut into 1cm slices
Signature Tastes Scallops & Prawns with Italian Crumb & White Wine Sauce (170 g)
Signature Tastes Scallops & Prawns with Italian Crumb & White Wine Sauce (170 g)
€4.99
4 - SuperValu Streaky Bacon Rashers cut into bite-sized pieces
SuperValu Unsmoked Streaky Rasher (200 g)
SuperValu Unsmoked Streaky Rasher (200 g)
€2.79€13.95/kg
1 tsp Wholegrain Mustard
Lakeshore Wholegrain Mustard (205 g)
Lakeshore Wholegrain Mustard (205 g)
€2.69€13.12/kg

Recipe

  1. Heat a frying pan over a fairly high heat, then add 1 tablespoon of the Emerald Oils rapeseed oil.
  2. Add the sliced scallops and cook lightly for about 30 seconds on each side, until just browned. Remove from the pan and keep warm.
  3. In the same pan, cook the bacon for a few minutes until nicely browned, turning occasionally.
  4. Meanwhile, place the salad leaves in a large bowl and season to taste with sea salt and pepper.
  5. Remove the bacon from the pan with a slotted spoon and keep warm. Add the vinegar to the pan, raise the heat and deglaze the pan, scraping the sediment with a wooden spatula until almost all the vinegar has evaporated. Add the mustard and honey, then blend in the remaining tablespoon of rapeseed oil to make a dressing.
  6. Scatter the scallops and bacon over the salad, then drizzle over the dressing. Toss lightly to combine and serve on warmed wide, shallow bowls.